RECIPES

Lettuce, asparagus and olives Salad

Lettuce, asparagus and olives Salad

Ingredients for 4 people:
• 1 lettuce
• 20 green olives
• A chive
• Agave Vinegar Santa Sofía
• 8 preserved asparagus
• 30 g of preserved corn
• Extra virgin olive oil
• Salt

preparation:
• Wash the lettuce, dry it, chop it and place it in a source.
• Place on top of the asparagus.
• Add the olives and preserved corn.
• Cut the spring onion into julienne strips and spread it over the salad.
• Season and dress the salad with Santa Sofía Agave Vinegar and oil.

Cod with cooked potatoes

Cod with cooked potatoes

Ingredients for 4 people:
• A 600 g tail of cod
• 1 small spring onion
• 3 garlic cloves
• Extra virgin olive oil
• Salt
• 3 potatoes
• ¼ green pepper
• 1 tablespoon of capers
• Pepper and parsley
• Agave Vinegar Santa Sofía

preparation:
• Place the potatoes in a saucepan and cook them for 30 to 35 minutes.
• Once cooked, peel them and cut them into irregular pieces and put them in a source, reserving them for later.
• To make the vinaigrette, peel and dice the onion and place it in a bowl.
• Also chop the pepper and add it.
• Season and add a teaspoon of Santa Sofía Agave Vinegar and 3 tablespoons of oil, adding the capers and mix well, letting it marinate a little.
• Place the garlic cloves, once peeled and minced, putting them in a bowl and add some minced parsley leaves.
• Cut the cod into slices, add salt and pepper to taste and put them in the bowl to spray them with a jet of oil and let them marinate for about 30 minutes.
• When ready to serve, heat a griddle and cook the fish for 3 minutes on each side, seasoning the potatoes and dressing them with the vinaigrette.
• Serve the fish accompanied by the potatoes and decorate the dishes with some parsley leaves.